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Baked Avocado Tacos with Jalapeños

Oven-baked avocados and jalapeños are the stars of these tacos, with grilled corn and chili Greek yogurt sauce in the supporting roles. Easy enough for a weeknight dinner, Baked Avocado Jalapeño Tacos are completely satisfying, even without meat!
5 from 1 vote
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Course: Entree
Cuisine: American, Eclectic
Keyword: Summer Meals, Vegetarian Tacos
Prep Time: 20 minutes
Cook Time: 27 minutes
Total Time: 47 minutes
Makes: 4 servings
Author: Sues

Ingredients

  • 2 avocados, peeled, pitted, and sliced
  • ½ cup all-purpose flour
  • ½ tsp cumin
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 2 eggs
  • 1 ½ cups panko
  • ½ tsp garlic powder
  • ½ Tbsp olive oil
  • 1 cup corn
  • 8 small corn or flour tortillas
  • 1 large jalapeño, sliced thinly

Chili Greek Yogurt Sauce

  • ¾ cup Greek yogurt
  • ½ tsp chili powder
  • 1 Tbsp freshly squeezed lime juice
  • 1 tsp milk

Instructions

  • Prepare a foil-lined baking sheet and pre-heat oven to 450 degrees.
  • In a medium-sized bowl, whisk together all-purpose flour, cumin, black pepper, and salt.
  • In a separate medium-sized bowl, lightly beat eggs.
  • In a third medium-sized bowl, place panko and garlic powder.
  • Dip avocado slice in flour mixture, fully coating and then shaking off excess flour. Then coat in egg mixture and finally move to bowl of panko and full coat.
  • Place on foil-lined baking sheet and repeat with remaining avocado slices.
  • Place in oven at 450 degrees for about 14-17 minutes, until just starting to turn golden.
  • In a grill pan or frying pan, heat olive oil over medium heat. Add corn and cook about 8-10 minutes, until starting to brown.
  • Heat tortillas in frying pan or in oven.
  • Place 2-3 baked avocado slices on each tortilla. Top with corn and jalapeño slices. Drizzle chili yogurt sauce over the top.

Chili Greek Yogurt Sauce

  • In a small bow, mix Greek yogurt, chili powder, lime juice, and milk together.
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